Chicken Stir Fry

  • Yield servings

This is a recipe I share with my two oldest daughters, the 3 of us love to eat it together and I enjoy cooking it for us.

Ingredients

1 to 2 pound chicken tenders
24 ounces frozen 3 Pepper & Onion Blend
1 cup long grain brown rice
2 tablespoons olive oil
1 teaspoon Salt
1 teaspoon pepper
1/2 teaspoon Unseasoned Meat Tenderizer
Soy Sauce

Instructions

  1. Read instructions on which ever rice you choose. Microwave or white rice are fine to substitute. For healthier version, use long grain, brown or wild rice.
  2. On a plate, sprinkle chicken tenders with salt, pepper and unseasoned meat tenderizer. Set aside.
  3. Preheat a skillet. Add 1 tablespoon of olive oil. Once the oil is hot, add chicken tenders. Cook until no longer pink.
  4. Turn the burner down on low. Add frozen peppers and onion mix.
  5. Pour remaining Tablespoon of olive oil over frozen vegetables.
  6. Simmer with a lid on until the vegetables and chicken are cooked through.
  7. Remove from heat. This keeps Chicken from drying out.
  8. Add desired amount of chicken mixture over rice of choice.
  9. Add Soy Sauce to taste.
  10. For more flavorful rice, add 1 tsp butter or 2 tablespoons of chicken broth into the rice just before serving.

Marsha Arnold, West Union, OH

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